These taste exactly like a Cinnamon Sugar Donut! These ‘donuts’ are baked, not fried, and super easy to make!

Easy Cinnamon Sugar Donut Muffins

It’s our annual family tradition to head up north on Labor Day weekend to a beautiful town called Minocqua. It’s been said you know you are from Wisconsin if you can actually pronounce it! Our day is always casual, a nice break from schedules and the fast pace.

Our first stop is Paul Bunyon’s Shanty for breakfast. The warm Cinnamon Sugar Donuts are the highlight of our trip! These Cinnamon Sugar Donut Muffins taste just like them! Except they are much easier to make and baked instead of fried.

Then we stroll through the shops downtown, play a round a mini-golf, grab an ice cream cone, and do whatever else we think sounds fun!

I can’t think of a better way to bring in sweater season than with a cup of Hot Cocoa , Baked Apple Hand Pies , Easy Apple Crisp , or a batch of these super easy to make Cinnamon Sugar Donut Muffins!

What You’ll Need For the Muffin Batter

1 3/4 cup Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Nutmeg

1/2 tsp

1/3 cup Oil

3/4 cup Sugar

1 Egg

3/4 cup Milk

1/2 cup Butter

And the Cinnamon & Sugar Coating

1/2 cup Butter, Melted

1 tbsp Cinnamon

1/3 cup Sugar

How to Make Cinnamon Sugar Donut Muffins

Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray and set aside.

In a medium size bowl, combine 1 3/4 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp nutmeg, and 1/2 tsp cinnamon.

In a separate bowl, combine 1/3 cup oil, 3/4 cup sugar, 1 egg, and 3/4 cup milk. Pour the dry ingredients into the wet and stir only to combine.

Distribute batter evenly between 12 cups in the muffin pan. Bake for 15-20 minutes. A toothpick inserted in the center of the muffin should come out clean.

While the muffins are baking, melt 1/2 cup butter.

In a separate small bowl, combine 1 tbsp cinnamon and 1/3 cup sugar. Mix well.

When the muffins are done, shake them out of the pan while they are still hot.

Roll muffin around in melted butter, covering it thoroughly. Then toss around in the cinnamon/sugar mixture until completely covered.

Repeat until all muffins are coated.

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Muffin Liners – You don’t have to use muffin liners, just spray the muffin pan with non-stick spray.

Don’t Over Bake – Check the muffins at 15 minutes. Test the center muffin from the center of the pan by inserting a toothpick into it. It should come out clean, meaning, no raw dough.

Rolling the Muffins – I place the bottom of the muffin into the melted butter. Then I dip the top and roll the sides of the muffin through the melted butter for full coverage. Roll the muffin around in the cinnamon and sugar mixture immediately.

Storage – It’s unlikely you’ll have any left to store, but in case you do just keep them in a sealed bag or container for up to 2-3 days.